What you need:
2 tbsp olive oil
4 chicken breasts Salt and pepper, to taste
8 cloves garlic
1/2 cup water
1/2 cup brown sugar
1/4 cup rice vinegar
1/2 inch slice of ginger
1 cup chicken broth
1/4 cup soy sauce
2 scallions or green onions, thinly sliced
What to do:
Heat the olive oil in a large skillet over
medium high heat.
Season the chicken breasts with salt and pepper and cook until golden on the outside and completely white on the inside.
Transfer to a plate and set aside. In the same skillet, sauté the cloves of garlic for 2 minutes then put them on the plate with the chicken.
Once again, in the same skillet over medium high heat, pour 1/2 cup of water and scrape the bottom of the skillet with a wooden spatula to get all the browned bits dissolved (this is called deglazing the pan).
Whisk the brown sugar into the skillet until it is dissolved.
Cook for about 5 minutes.
Add in the vinegar and stir.
Add in the garlic, ginger, chicken broth, and soy sauce.
Bring to a boil, stirring occasionally.
Cook until the sauce thickens, about 10 minutes. Once the sauce has thickened, return the chicken to the skillet and heat.
Serve with rice and garnish with scallions or green onions.